Ground Turkey Breakfast Hash with Squash and Peppers

Ingredients

• Avocado oil

  2 tbsp or 28g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  4 large or 200g

Directions

1. Heat half of the avocado oil in a skillet over medium-high heat.
2. Once the oil is shimmering, add the diced onion and sauté, stirring frequently, until the onions are soft, about 4-5 minutes. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the ground turkey, thyme, oregano, crushed red pepper flakes, and salt and pepper to taste. Sauté, stirring frequently to break up the meat, until the turkey is no longer pink, about 5-7 minutes.
4. Push the turkey and onion mixture to the edges of the pan and add half of the remaining oil to the center. Add the diced zucchini and squash, and sauté, stirring frequently, until the squash is tender but still retains a bite, about 5 minutes.
5. Add the diced bell pepper and stir to combine all ingredients. Continue to sauté the hash, stirring frequently, for an additional 3-4 minutes, or until the bell pepper is just barely cooked.
6. Adjust seasoning to taste and divide the hash between plates.
7. Wipe out the pan, add the remaining oil, and heat until shimmering. Crack eggs into the pan, one at a time, and fry until the whites are set, about 3-4 minutes.
8. Top each plate of hash with a fried egg, garnish with fresh chopped parsley, and serve immediately.

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